Smoky Chicken Chile Skillet
Here's a fun new chicken recipe for you. You start off by lightly breading and browning chicken breasts in your skillet. Then you drench them in our smoky chile sauce that you make in our kitchen from green chilies, tomatoes, onions, roasted red peppers, and spices. Finally, you top them off with some gooey cheese and ta-da, dinner is served. It will be packaged in a plastic bag.
Thaw in the refrigerator for 2 to 3 days or until completely thawed. Heat a large skillet over a medium-high heat. Add 1 Tbsp of cooking oil. Pour the contents of the breadcrumbs into a bowl. Remove each chicken breast, one at a time, covering them in breadcrumbs and adding them to the hot skillet. Cook on each side for 10 minutes, until they read 165 degrees with your meat thermometer. Add the contents of the chilies package into the skillet. Cook and stir until the mixture has thickened. Sprinkle with cheese and continue to cook 2-3 minutes until the cheese has melted.
Calories: 445 ~ Fat: 22 g ~ Sat Fat: 8 g ~ Cholesterol: 140 mg ~ Carbohydrates: 34 g ~ Sugar: 4 g ~ Fiber: 3 g
Serve with Spanish rice.